<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>3 Step Mini Cheesecake Baskets</title>
      <categories>
        <cat>Holiday/</cat>
        <cat>Special</cat>
        <cat>Occasion</cat></categories>
      <yield>12</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>packages</unit></amt>
        <item>Cream cheese; (8 oz) softened</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Eggs</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Coconut</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Jelly beans</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Licorice</item></ing></ingredients>
    <directions>
      <step>  Mix together the cream cheese, sugar and vanilla; add eggs. Place 12
  vanilla wafers on bottom of 12 paper lined muffin cups. Pour cream cheese
  mixture into muffin cups. Bake at 350 degrees for 20 mins or until centers
  are almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with
  coconut and jelly beans just before serving. Shape licorice to make basket
  handles.
  
  Recipe by: Philadelphia Cream Cheese ad
  
  Posted to KitMailbox Digest  by Cairn Rodrigues &lt;cairnann@yahoo.com&gt; on Apr
  6, 1998
 
</step></directions></recipe></recipeml>
